Bean and Escarole Soup

You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
June 13, 2010/by Tina

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.
February 7, 2017/by Shilpa

Minestrone ~ Tuscan Vegetable Soup

The distinctive taste of this soup comes from the cavolo nero ("black cabbage"). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers' markets.
September 27, 2010/by Shilpa

Dairy-free carrot cake

Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
February 12, 2010/by Manuela

Fruit Bavaroise

This is a great summer dessert which is light, fruity, fresh and refreshing!
January 8, 2011/by Riccardo

Rustic Focaccia

An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
February 4, 2010/by Shilpa

Pasta with broccoli

This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
February 13, 2011/by Riccardo

Zuppa inglese

This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.
January 2, 2010/by Shilpa

Small Onions in a Balsamic Vinegar Reduction

Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
March 11, 2010/by Manuela

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
September 12, 2012/by Riccardo

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
February 27, 2010/by Shilpa

Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
November 2, 2010/by Shilpa

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